Gnocchi with Squash, Spinach, and Prosciutto

I was skeptical about the combined flavors of this recipe. While I love each individual component, I couldn't imagine how this would go together and not taste weird or dry or bland. It was none of the above. I was really delicious! There ended up being a light "sauce" that pulled itself together during the cooking method. The flavors were interesting and neither boring nor weird. My kids even gobbled it up. If you have spent any amount of time perusing my blog, you know how important it is for me to get my kids to eat decently healthy, "real" food without fuss. This was no fuss. I am ashamed to admit I doubted it. I forgot to take a pic when I served it the night we had it for dinner, so I ended up snapping a photo of it when I heated it up the next day. It looks a little less great than it did the night before as it sits in the Tupperware, waiting to be microwaved. Don't let my crappy photography skills dissuade you from trying it, though. It was good and quite appetizing looking when we served it for dinner. I will say the lunch photo reminded me that the leftovers were delicious, as well. I put that as another check in the pro column for this dish. If the leftovers are good the next day and you still enjoy eating it, then I think that is the mark of a good recipe.

Gnocchi with Squash, Spinach, and Prosciutto
From: America's Test Kitchen Simple Recipes cookbook

Ingredients:
4 tablespoons of butter
6 slices of good quality prosciutto, cut into 1/4-inch strips (I used prosciutto de Parma)
2 peeled and seeded butternut squash halves (12 to 16 ounces each), cut into 1/2-inch pieces
2 Tablespoons minced fresh thyme
1/2 cup of dry white wine
1 cup low-sodium chicken stock or broth
1 pound of vacuum-packed gnocchi
Salt and pepper to taste
4 ounces of fresh baby spinach (I used a pre-prepared bag)

Directions:
Bring 4 quarts of water to boil in a large pot. Meanwhile, melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Cook prosciutto until crisp, about 3 minutes. Transfer to paper towel-lined plate.

Add squash and refining butter to empty skillet and cook until lightly browned, about 4 minutes. Add thyme and cook until fragrant, about 30 seconds. Stir in wine and cook until reduced by half, about 3 minutes. Add broth (or stock) and cook until slightly thickened, about 4 minutes.

Meanwhile, add gnocchi and 1 tablespoon of salt to boiling water and cook until gnocchi float to the surface, about 4 minutes. Reserve 1/2 cup of cooking water, drain gnocchi, and return to pot. Add squash mixture and toss to combine. Stir in spinach until just wilted, adding reserved pasta water as needed. Stir in prosciutto and season with salt and pepper to taste. Serve.

Notes:
I just bought a whole butternut squash and peeled, halved, cleaned, and diced it myself. Also, I did spring for the fresh thyme. As I mentioned, I was skeptical about this recipe so I pretty much followed it to the letter to give it the best possible outcome. Fresh herbs are never a mistake, so if it works for your budget try and get fresh. If not, I think substituting dried would be ok...you'd just have to do some Googling and adjust for the difference between dried vs. fresh in the recipe.

Dump and Bake Meatball Casserole

This recipe caught my eye on Pinterest because of the ease of putting it together. Anything entitled "dump and bake" has to be (a) quick (b) something kids would eat and (c) cheap. Since these are basically my three main components for recipe selection, I decided to give it a whirl. Overall, I will say that the recipe delivered. My only hitch with it was that the noodles over-cooked and were a tad too squishy. I am an al dente pasta lover, so super-soft noodles are not my jam. However, my kids appreciated the noodle texture and ate it like gangbusters (whatever that means). I think I would make this again, but reduce the cook time to get a more al dente pasta within the casserole, if that is possible. It's homey and comforting, and it will please the littles in your house. I did not get a pic, but you can use your imagination skills and envision what it looked like on the plate or in the pan (or just go to the linked website...there is a nice photo of it on there).

Dump and Bake Meatball Casserole
From: Pinterest- TheSeasonedMom.com

Ingredients:
16 ounce rotini pasta ( uncooked )
25 ounce marinara sauce ( jar )
3 cups water
14 ounce meatballs ( package fully-cooked miniature, cocktail-size meatballs - if using frozen meatballs, make sure that )
2 cups mozzarella cheese, shredded ( or Italian blend )
To taste parmesan cheese ( optional for garnish )
To taste basil ( optional, fresh chopped herbs - such as basil, oregano, and parsley for garnish )

Directions:
Preheat oven to 425 degrees F.
In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes. Uncover; stir. Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).

Notes:
I used dried herbs instead of fresh. I am cheap like that. And lazy.

Italian Chicken Bake

I've been a blog-updating fool lately! It's funny because I will go weeks without trying anything new meal-wise (i.e. no new blog updates), and then all of a sudden, have a bunch of new recipes to post all at once. Granted, it's probably days/weeks in between when we actually have the meals and when I get all the updates finally on here. It's just odd that my blogging has been reduced to completing it in fits and starts. I guess it just depends on my mood or how busy we are, basically. Also, I've noticed that I will go weeks at a time without wanting to try any new recipes. I just want easy, stand-by dinners that I've done a million times and that I can put together from memory; I call it auto-pilot cooking. That's my standard when I'm overly extended or stressed out and discovering new meals is just one more thing to worry about or check off the to-do list. For now, life has settled into a rhythm and I'm up for trying new dinners and updating posts. Hooray!

This was a Pinterest find that wasn't actually a recipe, more like a photo and a loose guideline. The "recipe" didn't even have an official name or really a source, so I creatively dubbed it "Italian Chicken Bake". Really original, I know! I tweaked it from the original suggestion and made it my own. The result was really tasty and satisfying, so my version is a keeper. I think we had our chicken with some steamed mixed veggies and called it dinner.

Italian Chicken Bake

Ingredients:
cooking spray
1-2 tablespoons of olive oil (I really didn't measure)
1-2 tablespoons of balsamic vinegar (again, I really didn't measure)
4-6 chicken breasts (depending on how many portions you'd like)
2 containers of cherry tomatoes, halved
1 red onion, sliced thin
1 container of sliced crimini or white button mushrooms
4-6 cloves of garilc, minced
1-2 cups of shredded mozzarella cheese
1/4 cup of water
salt and pepper, to taste
chopped fresh basil, for garnish

Directions:
Spray glass casserole dish with cooking spray and preheat the oven to 350 degrees.
Place chicken in dish and sprinkle with salt, pepper. and then drizzle with a little bit of olive oil.
Add chopped tomatoes, sliced mushrooms, sliced red onion, and minced garlic to the dish, covering the chicken.
Drizzle the balsamic vinegar and water over top of the veggies.
Sprinkle shredded cheese over top of chicken and veggies.
Bake for 30-40 minutes at 350 degrees.
Remove from the oven and let rest for 5 minutes.
Sprinkle the fresh basil over the top, as a garnish.
Once plated, spoon a tablespoon or so of the pan juices over top of your serving of chicken/veggies.

Meatballs and Gravy with Twice Baked Cauliflower

I love a good meatball and marinara recipe, and this one was the best that I've tried in awhile. The sauce preparation especially intrigued me, since one of the ingredients was a small amount of instant coffee granules. Weird, right??!?! Well, I must admit the instant coffee granules did give the sauce an extra depth and richness I didn't expect. The sauce was delicious! The meatballs were actually pretty delicious, too. Also, I normally like to serve mashed potatoes with a meatballs/gravy combo, but I'm trying to get away from eating starchy potatoes. I'm not against potatoes, I just think they should be saved for a rare treat. I experimented with making a mashed/baked cauliflower recipe as a substitute. Let me tell you, I did not miss the potatoes at all! The cauliflower totally satisfied my itch for mashed potatoes...which was honestly unexpected. I guess this meal was just full of surprises for us!!!

Meatballs and Gravy
Adapted From: Ring Around the Rosie website

For Meatballs:

Ingredients:
1 lb. of lean ground beef
1 lb. of mild Italian sausage, casings removed
small handful of fresh basil leafs, finely chopped
1 cup fresh Parmesan
2 eggs, lightly beaten
1 cups bread crumbs,use more if needed
1/2 Tbs garlic powder
1/2 medium red onion, finely chopped
salt and pepper to taste

Directions:
Preheat oven to 400 degrees. Chop your onions and basil finely. Shred Parmesan. Then, mix your meat together and dump in all the ingredients (there’s no specific order). Once it is all mixed thoroughly, roll into balls. Then, place on a lined (I used a silicone baking mat), rimmed baking sheet. Bake for about 20-30 minutes until cooked through and brown.

For Gravy:

Ingredients:
olive oil
1/2 medium red onion, finely chopped
4 garlic cloves, finely diced
2 small cans of tomato paste
2 small cans of tomato puree
1 large can of diced tomatoes
1/4 cup of red wine
1/4 cup of chicken stock
1 tablespoon Italian seasoning
1 tablespoon instant coffee
1 large pinch of sugar
salt/pepper, to taste
1/2 cup of Parmesan cheese, more if desired
1/2 cup o shredded mozzarella cheese, more if desired

Directions:
Place a 1-2 tablespoons in a large pot and saute onions and garlic until fragrant and onions are translucent. Mix all the remaining ingredients into the pot and bring to a boil. Reduce heat to a simmer, cover and let cook for 30 minutes, minimum. Simmer longer for a deeper flavor. Serve with meatballs. (This makes a lot of sauce and freezes really well.) *Measurements are estimated.*

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Twice Baked Cauliflower

Ingredients:
1 head of cauliflower, broken into small florets
1 tablespoon water
1/2 cup of half and half
1-2 tablespoons of butter
3-4 green onions, chopped finely
1 teaspoon of garlic powder
salt and pepper to taste
2 strips of bacon, cooked crisp and chopped finely into bits (Optional)
1 1/2 cups of sharp cheddar cheese, grated
cooking spray

Directions:
Preheat oven to 400 degrees.

Place cauliflower florets in a microwave safe container with water. Microwave covered (with lid cracked) for 6 minutes or until cauliflower is tender. Once cooked, remove to a food processor and combine with butter, half and half, salt, pepper, and garlic powder. Pulse continuously until well blended and broken up into a mashed consistancy. Mix cauliflower in a bowl with green onions and 3/4 cup of cheddar cheese. Mix to combine and transfer into a glass casserole dish, sprayed with cooking spray. Sprinkle remaining cheese on top and bake for 20-30 minutes or until cheese is browned and bubbly. (Turn on the broiler for a few seconds to get the cheese browned, if desired.) Remove from oven, and sprinkle with optional bacon bits if desired. Serve as a side dish with meatballs and gravy.

Italian Chicken

I know I've mentioned before how much I LOVE Pinterest for a recipe resource, but it bears repeating. These days, I'm getting most of my new dinner ideas from there. The nice thing is that most of the regular websites I follow for recipes are updated on Pinterest. It just makes life so much easier when it comes to menu planning!

As you can guess, this is yet another Pinterest find. My family loved it, and it was something "new" to do with chicken breasts. I remember this being a little soupy when it came out of the oven, but that may have been user-error. I also remember not following the directions precisely and winging the quantities for this recipe. I have an aversion to measuring stuff. I had to drain a little of the liquid off before serving, but other than that, this was really great. My kids and husband loved it (even the artichokes) and it made for great leftovers; which is important at my house. I don't remember what we had as side items for this dinner, but I'm sure it was salad or vegetables or something.

Italian Chicken
From: Cookbook Recipes website via Pinterest

Ingredients:
4-5 tomatoes, diced
2 cloves of garlic, minced
1 can or package of frozen artichoke hearts
pinch of sugar
1-2 TBSP flour
boneless skinless chicken breasts (I think I used 5 total)

Directions:
1. Core and chop about 4-5 tomatoes.

2. Thinly slice two cloves of garlic.

3. Drain a small jar of artichoke hearts or use a bag of frozen.

4. Place all ingredients in a bowl and pour in a few tablespoons of extra virgin olive oil, a generous amount of S&P, a teaspoon of sugar, a couple tablespoons of flour.

5. Place the tomato mixture in with the boneless skinless chicken breasts {that are generously seasoned with S&P}. Place in a 350 degree oven and bake until the chicken is almost done.

6. Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top. Place the chicken under the broiler for a few minutes {keep an eye on it!} until the cheese is golden brown and the vegetables are caramelized.

7. When you pull the chicken out of the oven, sprinkle some fresh basil on top and the heat of the dish will wilt the basil.

Chicken Alfredo Roll Ups

My friend, Claire recently made this dinner and said it was delicious. Well, Claire has an excellent track record with recommending recipes, so I was totally on board. She included the caveat that the homemade sauce recipe had to be made, since it was freakin' fantastic. Of course, I trust Claire--especially when food is involved--so I made both the roll ups and the accompanying sauce. Let me tell you, the sauce was drinkable. Seriously, sooooo fantastic! Really, make the sauce. It would be a crime to skip it for a store-bought version. (Yes, it is THAT good!) The Alfredo rolls were also quite awesome, but the sauce really took it to the next level of yum.

Chicken Alfredo Roll Ups
Adapted from: The Recipe Critic blog

Ingredients:


9-12 lasagna noodles (I used whole wheat)
2 ½ cups Alfredo sauce (RECOMMENDED: homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Directions:
Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. Alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining Alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Serves 3, 3 roll-ups each

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The Best Garlic Alfredo Sauce

Ingredients:
½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½ tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup Parmesan cheese

Directions:
In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Makes 2 1/2 cups

Cheese and Spinach Stuffed Portobellos

I'm in a bit of a hurry this afternoon, since I'm trying to get my blog updates done while my twins are napping. I'm gonna keep this short and sweet, since I really need to finish this month's book selection for my book club. I typically prefer laying on the couch reading a book better than blog updating anyway (just keepin' it real, folks!).

This was a very tasty vegetarian dinner that we had a few weeks ago. I don't remember any details, other than it was solid and pleasing to the adults at my house. I seem to recall the kids...eh, not so much. We served this dinner with a side salad and some whole wheat spaghetti with garlic and olive oil. Yum! It was a light, Italian feast for sure.

Cheese and Spinach Stuffed Portobellos
From: EatingWell magazine, March/April 2009

Ingredients:
4 large portobello mushroom caps
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
1/2 cup finely shredded Parmesan cheese, divided
2 tablespoons finely chopped kalamata olives
1/2 teaspoon Italian seasoning
3/4 cup prepared marinara sauce


Directions:
Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray

Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.

Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.

When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

Turkey Pesto Burgers

I'm always on the lookout for a new and interesting twist on a turkey burger. It's funny because there seems to be no in-between when it comes to turkey burgers. If it's bad, it's really bad. However, if it's good, it's fantastic. I find that there is no middle ground whatsoever. (The spectrum is from "flavorless cardboard" to "it's delicious and I don't miss the beef at all".) Thankfully, these Turkey Pesto Burgers were on the delicious meter. They were moist and flavorful. The pesto really added some zip to them. Also, I only had to use a wee bit of the mayo mixture on each bun, since the burgers already were seasoned with the pesto. All in all, this was one of the fantastic versions of the often unpredictable turkey burger.

Turkey Pesto Burger
Adapted From: Confessions of a Foodie Bride via Pinterest

Ingredients:
1 lb. package of extra-lean ground turkey
4 Tbsp pesto (purchased or homemade)
Salt and pepper to taste

For serving:
4 slices of fresh mozzarella
4 Burger buns (whole wheat buns or whole wheat Sandwich Thins preferred)
Pesto mayo (stir together equal parts mayo and pesto with a couple drops of Balsamic)
Tomato slices
Basil leaves
Balsamic vinegar

Directions:
Heat your grill to high.

Break apart the ground turkey into a bowl and season with salt and pepper.

Add basil pesto. If your pesto is very thin, consider using the low end of the range. If it's thick, you can add more. Lightly mix with your hands to distribute the pesto and then form 4 patties.

Cook ~4 minutes each side (to desired doneness or internal temp) and then top with slices of cheese during the last minute so it has time to melt.

Serve the turkey pesto burgers on buns with pesto mayo, fresh basil leaves, sliced tomato, and a drizzle of good balsamic vinegar.

Chicken Sausages with Eggplant Caponata (AND a Pizza Idea)

(Here is the finished product. I put our chicken sausages on whole wheat buns with a serving of the caponata. I didn't serve a side dish, as my sausage links were pretty big and I figured the caponata was a full serving of veggies.)

(My caponata after I chopped it all up. Mmmmmm....grilled veggie goodness!)

(The cooked chicken sausages hot off the grill and resting for a few minutes. This was a delicious summer all-in-one, meal-on-a-bun!)

So far, my foray into clean eating has been pretty successful. We've had really tasty, yet healthy meals and I've lost 4 pounds! Pretty fantastic, eh? I love it when weight comes off, and I don't feel like I've really made any sacrifices food-wise. I'm eating 3 solid meals and 2 snacks a day, so I'm never hungry and I've found some great recipes that are so satisfying in the flavor department. To be fair, it does take a bit more planning to eat this way; but I'm motivated to keep going! I already notice a positive difference in how I feel, too. All around, I'm loving the changes.

I adapted this recipe from Clean Eating magazine and it was fantastic. I love grilled food, so this was right up my alley. The husband worked late on Friday night, so it was the kiddos and me for dinner (don't worry...I saved him a plate). My kids were pretty indifferent about this one, but they ate it well enough. However, my husband and I both gave it a thumbs up.

Chicken Sausages with Eggplant Caponata
Adapted From: Clean Eating magazine; By: Nancy S. Hughes, June 1, 2012

Ingredients:
Olive oil cooking spray
1 medium eggplant, cut into 1/2-inch slices
1/2 large red onion, cut into 1/2-inch slices
1 tbsp extra-virgin olive oil
4 chicken sausages (I used an Italian-flavored sausage with Parm and basil)
4 whole-wheat hot dog buns
1/2 jar of sun dried tomatoes, chopped and drained of oil
2 fresh Roma tomatoes, sliced
1 (8 oz) container pitted Kalamata olives, finely chopped
2 tbsp chopped fresh basil, plus additional for garnish (I used dried basil)
2 cloves garlic, whole and peeled
2 tsp apple cider vinegar or red wine vinegar (I forgot the vinegar; but I think balsamic would work, too)
salt and pepper to taste

Directions:
Preheat an indoor grill pan to medium-high and lightly coat grill with cooking spray.

Lightly spray both sides of eggplant,fresh tomatoes,and onion with oil, then place on prepared grill. Also, place whole, peeled garlic cloves on the grill.

Cook vegetables until brown and tender, about 6 minutes per side. Transfer vegetables to a cutting board. Set aside to cool slightly.

Place sausages on the grill pan. Cook according to package directions, or until sausage is cooked thoroughly. Gently open buns, but do not split in half. Grill buns briefly on each side while sausages cook for final 2 minutes.

Roughly chop the grilled eggplant, tomatoes, garlic, and onion and place in a medium bowl with olives, basil, sun dried tomatoes and vinegar. Season with salt and pepper to taste.

To serve, place 1 sausage in each bun and spoon equal amounts of vegetable mixture over top of each. Sprinkle with additional basil, if desired.

UPDATE:
I had a lot of leftover caponata, so I decided to mix it with a half of a container of store bought pesto and turn it into a pizza topping. I bought some whole wheat pizza dough, layered a thin amount of store bought marinara over the crust, topped that with the caponata/pesto mixture, and then added my shredded mozzarella cheese. My son loves pepperoni, so we added those on top of the cheese and baked it (450 degrees for 15 minutes). It was delicious!!!! I love it when my recipes can multi-task. Definitely a good use for leftover pesto and caponata!

Easy Calzone Rolls

I can't believe it's been a month since I've updated anything! I know I've been MIA for awhile here on the ol' blog. Honestly, I haven't been making anything new lately. I've been pretty lazy in the kitchen and have decided to opt for meals that come together easily and are ones that I pretty much have memorized (i.e. tried and true recipes that are already in the archives). I did make these calzones which were both easy, inexpensive, and kid-friendly. This recipe reminded me of something my mom used to make all the time called 'sausage bread'. My mom's variation is a bit more labor-intensive, so I only make it once in a blue moon; usually for a special occasion. Needless to say, we only get to experience my mom's recipe once or twice a year at most.

I don't remember exactly when we had these...it's been a few weeks. However, I DO remember that this was a hit and we all really liked this fun version of a classic calzone.


Easy Calzone Rolls
Adapted From: DisneyFamily.com


Ingredients:
2 loafs frozen bread dough, thawed
1/2 pound sliced ham (I used prosciutto)
1/2 pound sliced hard salami
2 cups shredded mozzarella cheese (I used 1 cup mozzarella and 1 cup cheddar)
1 cup jarred marinara sauce

Directions:
Roll each loaf of dough into a rectangle about 8 inches by 12 inches.

Layer ham and salami down the center of each rolled loaf lengthwise.

Top meats with 1 cup shredded mozzarella for each roll.

Fold short ends of each loaf in about 1/2 inch and seal. Roll from the long sides and pinch well to seal the entire loaf. You should have 2 long rolls.

Bake, seam side down on a greased baking sheet in a 375 degree F oven for 20 minutes or until golden brown.

Cut each roll into 8 slices and serve with marinara for dipping.

Pesto Chicken Stuffed Shells

For the past couple of days, I've decided to quit stalling and do some blog updating. I didn't realize how many recipes I had made lately and didn't post until I went back through my camera photos. Yeesh! I forgot about this dish entirely, which is kinda mystifying because it was darn tasty. I guess I'll chalk it up to mommy-brain and move forward. I can't remember a whole lot about this recipe, other than kids and adults enjoyed it and I will make it again at some point.

Pesto Chicken Stuffed Shells
Adapted From: What’s Cookin’ Chicago, via Pinterest

Ingredients:
1 box of jumbo pasta shells
water for boiling pasta
6oz cream cheese, softened
1 cup freshly grated Parmesan + 1/4 cup for topping
1 jar of prepared pesto (homemade or store bought)
2 cups chopped cooked chicken
3 cloves garlic, grated
salt and pepper to taste
2 cups mozzarella cheese, divided
cooking spray

Directions:
In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of Parmesan cheese and 1 cup of mozzarella for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of Parmesan cheese and 1 cup of mozzarella cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

To make ahead/freezer meals -
Prepare as directed but place filled shells in an oven- and freezer-proof baking dish. Top with remaining 1/4 cup of cheese over filled shells, cover and freeze. When ready to prepare, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese melts.

Baked Avocado Chicken Parmigiana

A friend of mine pinned this recipe on Pinterest, and I almost bypassed it entirely. I really thought this flavor combination sounded a little strange. So strange, that I knew it would only go one of two ways for us...we would either love it or hate it. I decided I had to try it out to see. I was very intrigued!

I really didn't think that avocados would work in this application; but some how, some way, they totally made this dish sing! The creamy, fatty avocado was the perfect counter-point to the slightly acidic marinara sauce and crunchy-coated chicken. Who knew?!?! I never would have come up with this combo on my own, so score another great recipe find for Pinterest! Our side dishes were very complimentary, too. A light green salad and whole wheat spaghetti with garlic and olive oil made this a totally satisfying and delicious dinner!

Baked Avocado Chicken Parmigiana
Adapted From: Cuisine Paradise blog via Pinterest

Ingredients:
2-4 chicken breasts, pounded thin (1/2 inch thickness)
1/2 cup AP flour
2 tablespoons milk
2 eggs
1 1/2 cups dried breadcrumbs (I used whole wheat)
2 Tablespoons Olive Oil/Cooking Spray
1/2 cup jarred marinara sauce
2 avocado, Sliced
1 cup grated mozzarella cheese

Directions:
Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 1/2 inch thick.

Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl.

Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.

Place on prepared baking tray lay with foil or baking paper (I used a silicone baking mat), repeat the same process with the remaining chicken breast with flour, egg and etc.

Lightly spray or brush the prepared chicken with oil, bake for 8 minutes(turning after 4 minutes to have even color on the breadcrumbs) in preheated 400F degree oven.

Remove from oven and spread each chicken breast with 1 heaped tablespoon of marinara sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.

Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.

Turkey Lasagna with Zucchini "Noodles"

I've been alternating between stalling to write this post (via goofing around on the Internet) for most of the afternoon. Really, I guess I've been thinking about how to preface this post. It's not that this recipe wasn't good--it was--I just had some technical difficulties with it. I want to be truthful about my experience with this recipe, so here it goes.

I'm not sure if it was the recipe that wasn't solid, or my cooking skills last night. Either way, I had issues, man!

Okay, first the positives...The overall flavor was great, and it was SBD Phase 1 friendly. No one (read: my family) complained about not having actual "noodles" and I loved that this was a more healthful version of standard lasagna. I would give this an A+ for a flavor grade.

Now, the not-so-positives...

It. was. a. soupy. mess. Seriously, like super-soupy. (Haha! Say that three times fast...super-soupy, super-soupy, super-soupy.)

I followed the directions fairly precisely, but it is possible that I messed it up somewhere along the way. In the photo you can see the excess, watery sauce along the edges of the pan. I'm not sure how to fix that, since I did bake the zucchini slices as prescribed. Maybe my sauce itself was watery???? I don't know. The texture did not affect the flavor, but it did impede on my desire to have a clean kitchen. I had watery sauce everywhere, including bubbled over in the bottom of my oven. Once the food got on the plate, it looked pretty messy. Thankfully, we're not sticklers about presentation at my house.

Aside from the lack of neatness, this was good. I even had leftovers today for lunch, and it was still very tasty. I'm just mad that it was watery, I guess. Oh well! Like I said, that could just have been my issue and I wouldn't let my result deter you from making this yummy, filling, and very satisfying low-carb lasagna.

Turkey Lasagna with Zucchini "Noodles"
Adapted From: the Dashing Dish website
(Here is the link: http://www.dashingdish.com/2011/01/no-noodles-about-it-the-best-low-carb-lasagna/)

Ingredients:
For the Noodles:
6 large zucchini*, cut lengthwise into 1/8 inch strips, should resemble thick lasagna type “noodles”. (*SEE NOTE)

For the Meat Sauce:
1.25 lb lean ground turkey meat
1 lb. of Italian sausage (I used pork)
1 large onion, diced
2 cups fresh mushrooms
1/2 can tomato paste
1/2 (25 ounce) jar of spaghetti sauce (I used one with 70 calories per 1/2 cup serving)
5 cloves garlic, minced)
Salt and pepper, or to taste
*Optional seasoning: 2 tbs of Italian Seasoning (i.e. dried thyme, oregano, basil)

For the Cheese Layer:
1 (16 ounce) container light cottage cheese (or light ricotta cheese)
1/2 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese

*NOTE: If you don’t want to use zucchini for the ‘noodles’, you could also use a large eggplant, cut lengthwise into 1/8 inch strips, or 1 box no-boil lasagna noodles!

Directions:

For the noodle layer:
Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray, arrange zucchini slices and season with salt and pepper. Bake zucchini slices for 5 minutes on each side, then remove from oven. Set zucchini slices aside and lower oven temperature to 375 degrees.

For the meat sauce layer:
In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, garlic, and spaghetti sauce. Add tomato paste. Simmer for about 10 minutes or until veggies start to soften, stirring occasionally.

For the cheesy layer:
Mix the cottage cheese and Parmesan cheese together (skip this step if using ricotta.)

Put it all together:
Spray a 9×13 baking dish with non-stick cooking spray. Begin by spreading 1/3 of the meat sauce in the bottom of the pan. Follow meat sauce with a layer of zucchini slices, followed by a layer of cottage (or ricotta) cheese. Repeat the layers until casserole dish is full. Sprinkle the mozzarella evenly over the top. Cover with foil and bake at 375 degrees for 1 hour.Remove foil and bake or broil another 5-10 minutes until cheese is browned. Remove from oven and let rest for about 10 minutes before slicing, and serve warm!



The Results:
Tasty, but moist. (See above rant.)

Italian Club Sandwiches

I loosely based this recipe off of a Rachel Ray appetizer that I spied in the Rachel Ray 365: No Repeats cookbook. Normally, I'm not RR's biggest fan, but I wanted something unique for dinner that we hadn't tried before. I must say, she came through with this one! These sandwiches jumped off the page and caught my attention. I modified it to accommodate my family's tastes and a hearty dinner-sized portion. Big, stacked sandwich for dinner??? Yes, please!

Italian Club Sandwiches
Adapted From: Rachel Ray 365: No Repeats--A Year of Deliciously Different Dinners cookbook

Ingredients:
whole wheat sandwich bread
garlic-herbed spreadable cheese (I used Allouette brand)
sliced tomatoes
sliced avocado (splashed with a little lemon juice and sprinkled with salt)
salad greens (I used a baby spinach/arugula blend) OR fresh basil leaves
sliced radishes
deli turkey meat
prosciutto
cooked, crispy bacon strips
sliced low-fat provolone cheese

Directions:
Use three pieces of bread per sandwich. Smear spreadable cheese on one side of the top and bottom slices. Smear spreadable cheese on both sides of the middle bread piece. On the bottom slice, stack greens, tomatoes, and prosciutto. Top with sliced radishes and put middle bread piece over it (i.e. bread with cheese on spread on both sides). On the top of the middle piece of bread, stack avocado slices, turkey deli meat, bacon slices, and more salad greens. Top with remaining bread top, cheese side down. Cut the sandwich in half and serve. Repeat the process for however many sandwiches you need.



The Result:
I'm not really sure why she dubbed this as an Italian club??? It does have some Italian ingredients, but I wouldn't consider it to be "Italian" food or even "Italian" style. All issues with naming this sandwich aside, this came together quickly and easily. Oh, and did I mention we loved it??? Yeah, we loved it!

By the way, here is a wacky reference for you...

Do you remember the Thanksgiving episode of the TV show Friends? The one where Ross had the leftover Thanksgiving sandwich and he called the middle bread piece dipped in gravy "The Moist Maker"???? That totally just popped into my head and made me giggle! Maybe because this sandwich has a middle piece of bread, too. Anyway, there is no "Moist Maker" here, but this is still one good sammie.

Grilled Bruschetta Chicken

I'm almost caught up on my blog posting! At least I'm up to this past Saturday's dinner.

This was a Pinterest recipe that I kept circling back to over and over again. I think I must have "pinned" it three or four times. I kept seeing it and thinking I needed to try it, but then I would get busy and forget about it. Well, the stars aligned and I found it again and decided to make it this past weekend. Also, it helped that I needed a "healthy" dinner to make since I'm back on the running/working out/eating right bandwagon. Healthy or not, this meal was pretty awesome. We all loved this chicken dish, kids included, which makes it a win in my book.

Grilled Bruschetta Chicken
Adapted From: the Kraft Foods website via The Girl Who Ate Everything

Ingredients:
4 small boneless skinless chicken breast halves
1/2 cup of Sun-Dried Tomato or Italian salad dressing, divided
1 Tablespoon of balsamic vinegar
2 tomato, finely chopped
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

Directions:
Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.

Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, balsamic vinegar, tomatoes, cheese, and basil.

Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.



The Result:
Sooooo tasty and pretty easy to make! I used an indoor grill pan with a lid and it came together perfectly. We love, love, loved this dinner!

(Note: This is South Beach Diet phase 1 friendly as long as you keep the side dishes to legit SBD approved items. I wanted to get rid of a box of prepared stuffing, so ours was not SBD friendly. However, if I would have stuck to the veggies and chicken it would have been.)

One Pot Penne with Turkey-Feta Meatballs

We normally have a big, Italian food feast on Christmas Eve, but this year was more low-key and we almost skipped our Italian dinner all together. Most of our family was out of town, so it was basically my immediate brood and my mom visiting for Christmas. I thought I would miss the crowd, but as great as it is to have everyone over, I really liked the small intimate, informal group this year. It was so relaxing to just have us. Anyway, I almost decided not to do any type of Italian meal and then changed my mind at the last minute. I found this recipe in a brand new, never-used cookbook from Pam Anderson (NO, not THAT Pam Anderson!) and decided to try it. I was even more pleased when I discovered that I had everything on hand for it, and I didn't have to make another trip to the store on Christmas Eve!!! As it turned out, my little family loved this dinner and it satisfied our Christmas Eve Italian food criteria. The recipe itself was a bit involved; but since it was a holiday, I really didn't mind so much. (Also, I've made it since and it get's easier to put together with practice.) I can't wait to explore more recipes in this cookbook, that's for sure!

One Pot Penne with Turkey-Feta Meatballs
From: Pam Anderson's Perfect One-Dish Dinners: All You Need For Easy Get-Togethers cookbook

Ingredients:
8 garlic cloves, peeled, 3 left whole, 5 minced
1 1/2 pounds ground turkey (94 percent lean)
3/4 cup crumbled feta cheese, plus more for topping
1/2 cup crumbled saltine crackers (about 12 crackers)
1/2 teaspoon dried oregano
1 3/4 teaspoons salt, divided
1 large egg
1 tablespoon tomato paste
1/4 cup olive oil
4 thin slices prosciutto (about 2 ounces), minced
1 cup dry red wine
2 cans (28 ounces each) crushed tomatoes
1 pound penne pasta (I used whole wheat penne)

Directions:
Heat a small skillet over medium-high heat. Add 3 whole garlic cloves and toast until spotty brown, about 5 minutes. Remove garlic from skillet, smash and mince.

Meanwhile, break up ground turkey into a medium bowl. With a fork, mix in feta, cracker crumbs, oregano and ¾ teaspoon salt. Mix egg, minced toasted garlic and tomato paste together; stir into turkey mixture with fork until thoroughly combined. Using a 2-tablespoon measure, such as a coffee scoop, form mixture into about 36 cylindrical drum shapes.

Heat oil over low heat in a large heavy roasting pan set over two burners. A couple of minutes before frying meatballs, increase heat to medium-high. Add meatballs and cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate.

Add remaining 5 minced garlic cloves, along with prosciutto, to roasting pan and cook, stirring, until garlic is golden. Add wine and simmer to reduce by half, about a minute. Add tomatoes and enough water to make a sauce-like consistency. Bring to a simmer, add meatballs and cook, loosely covered with heavy-duty foil, to blend flavors, 10 to 15 minutes.

Still on medium-high heat, add 6 cups water and remaining 1 teaspoon salt to pan and return to a simmer. Add penne, cover loosely with foil and cook, stirring gently and frequently, until pasta is tender, about 15 minutes. Remove foil and continue to simmer until sauce is thickened to your liking. Once cooking is completed, spoon pasta and meatballs into serving bowls, sprinkle each portion with feta cheese, and enjoy.



The Result:
No one in my family seemed to mind that this wasn't our typical traditional Christmas Eve Italian feast. As I said above, I've actually made the meatballs a few times since we originally tried this dish (for spaghetti and meatballs) and they are a hit without exception. I love that this preparation makes the ground turkey so flavorful and delicious. This is a keeper!

Toasted Ravioli with Marinara Dipping Sauce

All I can say about this recipe is WOW. I always try to plug in a couple of vegetarian meal choices onto our weekly menu plan, and technically this recipe is considered "vegetarian". Okay, so it's a little on the decadent side. I mean really, how could fried pillows of pasta and cheese not be considered decadent??? The answer is that it can't. So, if your looking for this to be on the healthy side of the vegetarian spectrum, look elsewhere. It's not healthy, trust me. However, it was certainly a delicious meat-free meal!

Toasted Ravioli with Marinara Dipping Sauce
From: the Tasty Kitchen website, by: by skylersgirl

Ingredients:
1 bag (about 13 Oz. Bag) Cheese Ravioli (fresh Or Frozen)
1 1/2 cup Italian Style Bread Crumbs
1/2 cups Grated Parmesan Cheese
1 cup Buttermilk
Oil, For Frying (I used canola oil)
1 jar of your favorite marinara sauce

Directions:
Cook ravioli until al dente (follow directions on the package). Cool.
2. Heat oil to approximately 350 degrees.
3. Dredge ravioli in buttermilk and then bread crumbs mixed with half of the Parmesan cheese.
4. Gently place into hot oil and fry until golden brown, about 2-3 minutes.
5. Once ravioli are browned, sprinkle with remaining grated Parmesan cheese.

For the sauce:
Place your favorite jar of marinara sauce in a small sauce pan, over medium-high heat. Reduce sauce down by half, so flavors concentrate and sauce becomes thick. Season with salt and pepper to taste, if needed. Serve with ravioli for dipping.



The Result:
Okay, I know the sauce instructions seem fairly obvious. However, the reduced marinara is sooooo yummy with the ravioli, I didn't want to leave it out. This recipe is fantastic! Try it and I'm sure you will agree!!!

Spaghetti with Garlic and Oil (Aglio e Olio)

I needed a fast side dish for a dinner that we were having with some friends, but I was seriously stumped on what to bring. I had made Rocco's Grilled Chicken Parmigiano as a main item and some roasted asparagus as a veggie dish, but I was kinda stumped when it came to having a carb-y side to go with it. Due to our recent move, my pantry is not currently stocked as it normally is; so my resources that I have on hand are limited. I literally had a box of pasta and not much else. It was quite the quandary! It finally occurred to me that I could make the simple Italian recipe for Spaghetti with Garlic and Oil (or if you prefer the Italian name for it, Spaghetti Aglio e Olio). Sure enough, it was a perfect accompaniment to the chicken and asparagus. I am so glad I was able to pull the idea for this delicious pasta dish out of my hat...just in time for dinner!

Spaghetti with Garlic and Oil

Ingredients:
1 box of spaghetti (I used whole wheat)
salt for pasta water
1/2 cup of olive oil
6-8 garlic cloves, minced
1 teaspoon red pepper flakes
reserved pasta water (optional)
1/2 cup of Parmigiano-Reggiano cheese, grated
1/2 cup of fresh basil, cut into chiffonade

Directions:
Generously salt a large pot of boiling water. When water is boiling, cook and drain the spaghetti according to package directions and set aside.

In a large skillet, heat olive oil over medium high-heat until it's shimmering and hot. Add the garlic and red pepper flakes to the pan. Saute for 1-2 minutes, or until garlic becomes fragrant but not browned. Add cooked spaghetti and a splash of pasta water. Toss to coat and remove from heat.

Add grated Parmigiano-Reggiano and fresh basil and toss again to distribute evenly. Serve immediately.

The Result:
This is a fantastic side dish! So easy and flavorful.

Browned Butter Ravioli with Chicken, Toasted Walnuts, and Crispy Sage

I should've had your attention at the mention of browned butter. At least, that's my hope anyway. I feel comfortable telling you that I think all food should be smothered in some version of browned butter. I know it sounds a little crazy, but browned butter is just that magical. It made this quick and easy recipe really special with not a lot of effort. Hooray browned butter!

Browned Butter Ravioli with Chicken,Toasted Walnuts, and Crispy Sage
From: kevinandamanda.com via Pinterest

Ingredients:
1 lb chicken breast with rib meat
1 tsp kosher salt
1 tsp pepper
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
1 tbsp vegetable oil
9 oz fresh mini ravioli
2 oz (1/2 cup) walnuts
4 tbsp butter
1/3 cup fresh sage leaves

Directions:
Preheat oven to 350 degrees F. Combine salt, pepper, paprika, onion powder, garlic powder, and thyme and rub over both sides of the chicken. In a dutch oven or large, oven-safe pot, heat oil over medium-high heat. Add the chicken, skin side down, and cook for 2 minutes until golden brown. Flip and cook for two more minutes. Move the pot to the oven and continue cooking for 25-30 minutes. Allow the chicken to cool for 5 minutes, then chop into bite-sized pieces.

Boil and drain the ravioli according the to package directions. Set aside.

Place the walnuts in a large skillet over medium heat and toast for 5-7 minutes, stirring frequently. Remove and chop. Wipe the skillet clean, and melt 4 tablespoons of butter in the same skillet over medium heat. When the butter just starts to turn brown, add the sage and stir constantly for one minute. Immediately add the ravioli and stir to combine. Add the chicken and most of the chopped walnuts and stir. Plate the pasta and top with remaining walnuts.



The Result:
I did some adapting for my family. First, I couldn't find fresh sage so I used ground...probably about a teaspoon. Then, my chicken was already cooked from last night (I made extra...how smart of me, I know!) so I skipped the chicken cooking step entirely. I basically boiled the ravioli, cut the chicken into bite-sized pieces, toasted the walnuts, and made the sauce. I combined everything in the same pan and--BOOM!--dinner was ready. This ended up coming together very quickly...SCORE!

On another note, I used a whole stick of butter for the sauce, closer to a cup of walnuts, and three packages of spinach/cheese ravioli. We needed to feed five people and have enough for two lunches the next day. I cook for a big family, so I always adjusted the quantities accordingly.

Another note on top of the previous note, This would be a fabulous vegetarian dinner, by omitting the chicken. Honestly, the chicken just added bulk and not much else. I would have been happy with just the ravioli, walnuts and browned butter sauce. Either version gets a solid thumbs up from me!

Creamy Caprese Pasta

I am on roll with vegetarian keeper recipes...if you can count two recipes as an official "roll". I don't remember how I came across this dish; I think it popped up in my Facebook feed for a "Meatless Monday" meal idea. Although we had it on a Tuesday night, it was still easy to put together and delicious.

Creamy Caprese Pasta
Adapted from: howsweetitis.com

Ingredients:
1 pound whole wheat penne pasta
1 cup of your favorite pasta/tomato sauce
1/3 cup heavy cream or half and half
1/3 cup freshly grated Parmesan cheese + more for garnish
4 ounces fresh mozzarella, cut into cubes
4 ounces fresh mozzarella, sliced into rounds
6-8 slices of provolone
1 pint of grape tomatoes (I cut some in half and left some whole)
1 bunch of fresh basil leaves, chopped

Directions:

Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.

While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated Parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds, provolone slices, and more Parmesan. Bake for 25 minutes, or until cheese is golden and bubbly. Remove from oven and let it cool slightly. Top with additional fresh basil and serve.



The Result:
This pasta dish was both fresh tasting and homey. My family loved it and polished off the whole pan. I consider this a perfect summertime pasta dish!